CLASSIC POTATO SALAD (MAKEOVER)
From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; cool slightly. Cut into cubes.
- In large bowl, mix potatoes, eggs, celery, onions and bell pepper.
- In small bowl, mix mayonnaise, pickle relish, mustard, sugar, salt, black pepper and pepper sauce until well blended.
- Add dressing to potato mixture; toss gently to mix. Cover; refrigerate at least 1 hour or until serving time. Sprinkle top with paprika.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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Mi
[email protected]Meh. It was okay, but I've had better potato salad.
Hari Kumal
[email protected]Delicious! I followed the recipe exactly and it turned out perfectly. The dressing is creamy and flavorful.
Val Cabral
[email protected]This was a great base recipe for potato salad. I added some chopped celery and hard-boiled eggs and it was perfect.
Axel Avila
[email protected]A bit too tangy for my taste, but overall a good recipe. I'll try it again with less mustard next time.
lerato phefo
[email protected]Easy to follow recipe and turned out great! I made it for a potluck and everyone loved it. Thanks for sharing!
Regan
[email protected]Great recipe! The dressing is delicious and the potatoes are cooked perfectly. I will definitely be making this again.
Holly Cross
[email protected]This potato salad was a hit at our Labor Day BBQ! I loved the tangy, mustardy dressing and the addition of fresh dill. Will definitely make again.